Prep Time::30 mins
Cook Time::30 mins
Additional Time::10 mins
Total Time:: 1 hr 10 mins
Servings::40
Ingredients
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3 cups water, divided
2 cups white sugar, divided
1 lime, juiced
2 teaspoons vanilla extract, divided
2 ½ cups vegetable oil
½ teaspoon salt
1 cup all-purpose flour
4 large eggs
2 cups corn oil
Directions
Combine 1 cup water and 1 cup sugar in a medium saucepan over high heat. Bring to a boil; stir until sugar dissolves. Reduce heat to medium; add lime juice. Simmer until flavors combine, about 10 minutes. Remove from heat. Stir in 1 teaspoon vanilla; let syrup cool.
Stir together vegetable oil, remaining 2 cups water, remaining 1 cup sugar, and salt in a large pot over medium-high heat; bring to a boil. Reduce heat to medium. Add flour all at once; stir vigorously with a wooden spoon until batter forms into a ball. Cook until batter is shiny, about 1 minute. Transfer to a large bowl and cool for about 5 minutes.
Flatten batter into the bottom of the bowl. Add eggs one at a time, mixing well after each addition. Stir in remaining 1 teaspoon vanilla; mix until batter is creamy. Pour into a cloth piping bag fitted with a large star tip.
Heat corn oil in a deep saucepan over medium heat until bubbly; reduce heat to medium-low. Squeeze 2 inches of batter onto an oiled spatula and lower into hot oil; repeat until the saucepan is full. Cook, turning occasionally, until golden brown, about 5 minutes. Transfer pastries to a paper bag to drain, about 30 seconds.
Soak hot pastries in syrup; transfer to a plate to cool, about 5 minutes.
Editor’s Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.